Fresh Tomato Vinaigrette Dressing

Cauliflower Mousakka

Beef Stroganoff

Cincinnati Chilli

Chicken Paprikash

Tender Lemon Chicken

Chicken with Olives

Adobo

Adobong Baboy

Mussels with Ham, Peppers and Tomatoes





Request From: "Parrothead Jenn" >

I am looking for Spaghetti Sauce recipes and inexpensive 'family' dinners

(Casseroles, and such).





Fresh Tomato Vinaigrette Dressing



This recipe can serve as a recipe for fresh tomato pasta sauce.

From: Hariett Roth (slightly modified!)

Category: salad dressing / pasta sauce, low carb

Preparation time: 10 min. + 15 min. to chill

Servings: 1 empty (Heinz ketchup) bottle





2 cups tomato sauce (or 1 cup canned tomatoes)

2 Tbsp red wine vinegar (white wine vinegar is ok, too)

2 Tbsp celery

4 Tbsp parsley (or dried parsley)

4 cloves garlic

1 tsp dried oregano

1 Tbsp Tamari soy sauce

1 pepperoncino





Finely chop celery stalk (or celery leaves) and parsley. Grate garlic

cloves.

Place all ingredients in food processor and puree.

Chill 15 minutes before using.







Cauliflower Mousakka



Category: Turkish Cuisine; main dish, low carb

Preparation time: 1:15 h

Servings: 5





1 Tbsp olive oil (OR: 5 Tbsp margarine)

3 large onions

0,4 kg ground meat

4 glasses water

1 meat spice cube (OR: 4 glasses meat broth)

2 tsp sea salt



1 medium cauliflower

For steaming: some water, juice of 1 lemon, 3 tsp sea salt (OR: 16 glasses

of water if blanching)





Put the margarine and chopped onions into a pan, and saute until the color

of the onions changes. Add the ground meat and continue to saute until the

meat simmers, while occasionally stirring. Add water or meat broth and

salt, cover and cook over low heat. After some time, add cauliflower

flowerets, lemon juice, some water and salt. (OR: Place water, lemon juice

and salt into another pan and bring to the boil, then add the cauliflower

after having removed its leaves and stalk, boil for 5-6 minutes. After

draining, divide into flowerets and add to the ground meat.) Cook for

about 40-50 minutes until the cauliflower becomes tender and serve.



Calories = 278.8; fat = 16.8 g; carbs = 7 g; proteins = 21.2 g







(Low Carb) Beef Stroganoff



From: www.nutrisystem.com

Servings: 4

Time of 40 minutes



1 Tbsp extra virgin olive oil

2 onions

400 grams of beef cubes, no fat

half wine glass of white wine (I used Pinot Griggio)

2 garlic cloves

8 mushrooms

1 cup of cooking cream

2 Tbsp of Tamari soy sauce

1 dash curry powder

1 pepperoncino + 1/2 tsp Tabasco

1 dash salt



Heat the olive oil.

Chop onions and mushrooms, and cut garlic thinly.

Stir-fry onions, then add beef cubes and stir-fry until the meat changes

colour into grey. Add wine and let it cook for a couple of minutes. Add

garlic and mushrooms, let it cook until the wine is almost gone, then add

cooking cream and spices. Cook for 5 minutes. Serve hot.



1 serving has: calories = 843; fat = 80 grams; carbs = 7 grams; protein

= 11 grams







Cincinnati Chili



From: Riggs, rec.food.recipes, posted 27.10.2002.



In Cincinnati the true enthusiasts have their Chili 1 to 5 ways:

1. Plain

2."Two Way" - Spaghetti & Chili

3."Three Way" - Chili, Spaghetti, and Cheddar Cheese

4."Four Way" - Chili, Spaghetti, Cheddar Cheese, and Onions

5."Five Way" - Chili, Spaghetti, Cheddar Cheese, Onions and Kidney Beans



Servings: 4

Preparation time: 2:30 hrs

Cost: 9 euro





2 Tbsp. oil

2 1/2 lbs. Ground Beef

1 Quart Coldwater

170 grams Tomato Paste

2 large Onion (diced)

1 1/2 Tbsp. Vinegar

1 tsp. L & P Worcestershire Sauce

1 clove Garlic (crushed)

2 Tbsp. Chili Powder

5 Bay Leaves

2 tsp. Cinnamon

1 tsp. Allspice

2 tsp. Cayenne Pepper

1 1/2 Tbsp Unsweetened Cocoa

Salt & Pepper to taste



In a heavy gauge pot - heat oil, add beef until brown.

Add onions and water and bring to a boil.

Reduce to a simmer and add tomato paste and all other ingredients and let

simmer 1 1/2 - 2 hours.

Adjust with salt & pepper to taste. Remove Bay Leaves before serving.



1 serving has: calories = 316.8; fat = 23.5 grams; carbs = 11.3 grams;

protein = 15.3 grams







Chicken Paprikash



From: The Old World Kitchen typed by Ross Bernheim; posted to

rec.food.recipes by Ronald Keene in Jan 2003

Category: Hungarian chicken main dish, low carb

Preparation time:

Servings: 4





? cup butter

1 large onion

1 cut-up chicken (1,6 kg)

1,5 Tbsp of Hungarian paprika

1 green bell pepper

1 tomato

optional - 100 grams of fresh button mushrooms

optional - 100 grams of sour cream

salt to taste



Preparation method: In a three quart Dutch oven or heavy bottomed sauce

pan over medium heat, melt butter. Slice onion, green bell pepper

(separate half of it) and tomato (separate half of it) and cut up chicken.

Add onion and sauté until translucent (about 5 minutes). Remove pan from

heat. Sprinkle chicken with salt and add to pan with paprika, half of the

green bell pepper, and half of the tomato. Cover the pan with a

tight-fitting lid and cook over very low heat until the chicken is tender

(1 to 1-1/2 hours). Turn chicken pieces occasionally so that they cook

evenly. If necessary, add a few spoonfuls of water to prevent sticking.

During the last 15 minutes of cooking add mushrooms, if using. --- When

chicken is tender, transfer to a heated platter. Place pan over medium

heat and cook juices, scraping the bottom of pan to loosen any burned-on

bits. Add a spoonful or so of water to achieve a gravy like consistency,

then stir in sour cream (if used) to form a smooth mixture. Pour over

chicken and garnish with remaining bell pepper and tomato. Serve hot.



1 serving: calories = 319; fat = 19.8 grams; carbs = 10.1 grams; proteins

= 24.5 grams







Tender Lemon Chicken (Low Carb)



From: Taste of Home's, Quick Cooking, Collector's Edition - modified into

low carb!

Category: main dish, low carb

Preparation time: ca 45 min.

Servings: 4



Suggestion: using the pressure cooker cuts the cooking time in half of

bone-in chicken breasts compared to those baked in the oven.





1 medium onion, chopped

4 garlic cloves, minced

2 tablespoons olive or vegetable oil

2 bone-in chicken breast halves, skin removed

1 cup vegetable broth (original recipe used chicken broth!)

1/4 cup water

1/4 cup lemon juice

3/4 cup minced fresh parsley (or 1 Tbsp dried parsley)

1/2 cup chopped celery with leaves

1-1/2 teaspoons Italian seasoning (*I used oregano)

1/2 teaspoon salt, optional

1/4 teaspoon pepper

4-1/2 teaspoons cooking cream





In a pressure cooker, saute onion and garlic in oil until tender; remove

with a slotted spoon and set aside. Brown the chicken, a few pieces at a

time, in the cooker. Return onion mixture and all chicken to pan. Add

broth, water, lemon juice, parsley, celery, Italian seasoning, salt if

desired and pepper.



Close cover securely; place pressure regulator on vent pipe. Bring cooker

to full pressure over high heat. Reduce heat to medium-high and cook for 8

minutes. (Pressure regulator 'should maintain a slow steady rocking

motion: adjust heat if needed.)Immediately cool according to

manufacturer's directions until pressure is completely reduced.



Remove chicken; keep warm. Measure pan juices; return 1-1/2 cups to pan.

Add cooking cream and bring to a boil; cook and stir for 2 minutes or

until thickened. Serve over chicken.







Chicken With Olives



From: Dave from Yardley, (International Recipes Online), posted on

rec.food.recipes, 6/2003 - modified!

Category: main dish, low carb

Preparation time: 30 minutes

Servings: 6







2,3 tablespoons olive oil

2 onions -- sliced

1 teaspoon cooking salt

1 teaspoon pepper

1/4 teaspoon ginger

1 tablespoon paprika

1 kg chicken breasts

1 onion -- finely chopped

200 grams green olives

1 lemon - freshly squeezed juice





Heat the oil in large sauce pan. Add 3/4 cup water gradually. Slice 2

onions and finally chop the third one. Grate the ginger. Add onion slices,

sprinkle with spices. Lay chicken on top. Steam over low heat for 20

minutes. Add finely chopped onion and olives, and steam for another 5

minutes. Just before serving squeeze on lemon.



1 serving: calories = 410; carbs = 7.5 grams; fat = 20.7 grams; protein

64.5 grams







Adobo



luckytrim , 6 Apr 2003

Newsgroups: rec.food.recipes





3 to 6 lbs. meat (chicken, beef, pork,

or mix them if you like)

1/2 cup soy sauce

1/2 cup vinegar

1 bay leaf

Few cloves of garlic, crushed

1 onion, sliced



Add all ingredients. Cover and simmer forever. Before serving thicken

sauce. This is a good one for a slow cooker. The longer simmered the more

tender the meat.







Adobong Baboy



From: Luckytrim; rec.food.recipes, 10/13/2002

Category: low carb, main course





0,5 kg pork loin, cut into chunks

1 head of garlic, crushed

1/4 cup soy sauce

1 tsp. freshly ground black pepper

1/2 cup white vinegar

1 Tbsp. vegetable or corn oil





Place the pork in a medium size pot together with the garlic, soy sauce,

pepper and vinegar and let stand for 2 hours. Cook slowly in the same pot

until the pork is tender (about 30 minutes). --- Transfer the pieces of

garlic from the pot to a separate pan and fry in hot oil until brown. Add

the pork pieces to the garlic and then fry until brown. Drain. Add the

broth to the fried pork and garlic and simmer for 10 minutes.



(without the oil) - 1 serving: calories = 237; fat = 6.5 grams; carbs

15.5 grams; protein = 29 grams







Mussels With Ham, Peppers, And Tomatoes



From: Luckytrim, rec.food.recipes



1/8 tsp. saffron threads, crumbled (optional, but...oh, my!)

1/4 cup dry white wine

2 lbs. mussels, cleaned and steamed open

1 onion, minced

2 oz. thickly sliced smoked ham, chopped fine

1/2 red bell pepper, chopped fine

1/2 green bell pepper, chopped fine

3 Tbsp. olive oil

2 garlic cloves, minced

1 lb. can tomatoes, drained well and chopped



In a small bowl, let the saffron soak in the wine for 15 minutes. Transfer

the mussels with a slotted spoon to a bowl, reserving the liquid, and

strain the liquid through a fine sieve into another small bowl. In a large

heavy skillet, cook the onion, the ham, and the bell peppers in the oil

over moderate heat, stirring, until the vegetables are softened; add the

garlic and cook the mixture, stirring, for 30 seconds. Add the tomatoes

and cook the mixture, stirring, for 5 minutes or until it is thickened.

Add the saffron mixture and the reserved mussel liquid and boil the

mixture until most of the liquid is evaporated. Season the sauce with salt

and pepper and let it cool to room temperature. While the sauce is

cooling, discard the top shell from each mussel and loosen the mussel from

the bottom shells. Top the mussels with the sauce and arrange them on a

platter. Makes about 30 mussels.



1 serving: calories = 182.5; carbs = 11 g; fat = 10.5 g; proteins = 12.5



Recommended wine: Soave D.O.C. white wine.







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